Taking control of phenolics in <i>Camellia oleifera</i> seed oil: how processing shapes oil quality and biological functions

Zhengwen Li, Zuomin Hu, Guangyong Yang, Changzhu Li, Jiali Ren, Jingjing Xiao, Zhihong Xiao

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DOI: 10.1080/10408398.2026.2715162
Published: 2026-09-07
Container: Critical Reviews in Food Science and Nutrition
Publisher: Informa UK Limited
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1080/10408398.2026.2715162,
  title = {Taking control of phenolics in
                    <i>Camellia oleifera</i>
                    seed oil: how processing shapes oil quality and biological functions},
  author = {Zhengwen Li and Zuomin Hu and Guangyong Yang and Changzhu Li and Jiali Ren and Jingjing Xiao and Zhihong Xiao},
  year = {2026},
  journal = {Critical Reviews in Food Science and Nutrition},
  doi = {10.1080/10408398.2026.2715162},
  url = {https://doi.org/10.1080/10408398.2026.2715162}
}

RIS

TY  - JOUR
TI  - Taking control of phenolics in
                    <i>Camellia oleifera</i>
                    seed oil: how processing shapes oil quality and biological functions
AU  - Zhengwen Li
AU  - Zuomin Hu
AU  - Guangyong Yang
AU  - Changzhu Li
AU  - Jiali Ren
AU  - Jingjing Xiao
AU  - Zhihong Xiao
PY  - 2026
JO  - Critical Reviews in Food Science and Nutrition
DO  - 10.1080/10408398.2026.2715162
UR  - https://doi.org/10.1080/10408398.2026.2715162
ER  -

APA

Li, Z., Hu, Z., Yang, G., Li, C., Ren, J., Xiao, J., & Xiao, Z. (2026). Taking control of phenolics in <i>Camellia oleifera</i> seed oil: how processing shapes oil quality and biological functions. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2026.2715162

Source records

crossref · retrieved 2026-09-26T07:13:23.282Z